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Cooking in the Ballroom

Abby’s been in ballroom dance this school year. They meet twice a week before school and learn all the basic dances (swing, tango, cha cha, etc.). Her school recently competed in a 4-school dance competition. This was the first competition or performance for many of these kids, so it was mostly just a fun and lively event.

I tell her I did the same thing, but it was in college and the music had a twang to it. I actually really enjoyed country dance — it was a great PE credit. Like Abby, I also participated in a competition. My folks didn’t get video of it, though. So, Abby is officially one up on me.

In other news, I’ve been trying my hand at cooking a bit more. Jen manages the thankless task of feeding us all week long. I often help prepare the meal, but she plans it out and actually implements the plan. So, the burden usually falls to her. I told her a year ago that I’d take care of Sunday dinners, which she happily conceded to me. Unfortunately, I then forgot that commitment for about 4 months. Lately, I’ve been pretty good about remembering and actually preparing. She got me the America’s Test Kitchen Cooking School book for Christmas a year ago and I really enjoy reading through the how and why of a recipe. Lately, I’ve made lasagna, breaded Parmesan chicken, and … scones! Not fry bread, but actual scones. I’d never had them since they aren’t really a cultural food us western Mormons eat. In fact, we make fry bread and call them scones.

The cookbook had a nice recipe and I followed it to the T and they turned out perfect. The scientific / engineering tendencies I have urge me to follow a recipe — after all, someone already figured out all the bugs; why would I deviate from the plan? I actually use measuring cups and spoons and the idea of a “pinch of salt” bothers me at some subconscious level. Here’s how they looked.

Blueberry and raspberry scones

We found a good opportunity to try our shadow poses while on a walk with the dog. The girls are always game for a pose.